1 banana 10 ounces apple juice 1 teaspoon spirulina powder 2 teaspoons natural bee pollen 2 teaspoons lecithin Crushed ice Mint leafCombine first 6 ingredients in blender, and mix on high till smooth. Serve in tall glass with straw, if desired, and garnish with mint leaf. Serves 1.Featured in
From Liquid Assets
1/2 ounce cognac 1/2 ounce framboise 1/2 ounce Chambord 5 ounces brut champagne 3 fresh raspberriesCombine spirits in champagne flute. Float raspberries on top. Serves 1.Featured in “Liquid Assets” Domain, November/December 1989.
5 1/4 cups water 1 cinnamon stick 1 cup instant masa 1 1/2 ounces Mexican spiced chocolate (1/2 circular tablet) or semisweet chocolate, or 1 cup fresh puréed fruit, such as apples, pears, cranberries, or strawberries 1 tablespoon sugar 1 cup packed brown sugar 3 or 4 drops vanilla extract
5 egg yolks 3/8 cup plus 5 tablespoons sugar 2 1/2 cups heavy cream 1 vanilla bean or 1/8 teaspoon extract 1/2 cup canned sweet potato 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 1/2 cups raspberries 1/2 cup pecan pieces, roasted 5 pastry shells, prebakedMix yolks and 3/8 cup sugar
Diners at Houston’s Ritz-Carlton Restaurant are thankful for executive pastry chef Thomas Worhach’s once-a-year sweet-potato rendition of a best-selling crème brûlée. It’s a Thanksgiving tradition for Worhach, who got into the pastry business because he likes to make everything from scratch.Ritz-Carlton Restaurant, 1919 Briar Oaks, Houston (713) 840-7600Sweet-Potato-and-Pecan Crème
Preparation Time: 30 Minutes Cooking Time: 35 Minutes Make Ahead: Make Stuffing 1 to 24 Hours Ahead4 large leeks, white only, well washed, chopped 1 each small red, yellow, and white onions, chopped 1 bunch green onions with 4 inches green left on, minced 4 shallots, minced 2 garlic cloves,
Preparation Time: 30 Minutes1 stalk Belgian endive, root end trimmed off 1 head curly endive, white stalks only 1 head escarole, white parts only 1 bunch watercress 1 head radicchio 1 head Boston lettuce 2 tablespoons Spanish sherry wine vinegar or other red wine vinegar 1/2 teaspoon kosher salt 1/3
From Quick Cuisine.
Preparation Time: 10 MinutesCooking Time: 40 MinutesMake Ahead: 1 to 48 Hours1/2 bottle of white wine, dry or fruity1/2 cup sugar5 whole allspice berries2 cinnamon sticks3-inch knob fresh ginger, peeled and cut into 1/4-inch slices1 1/2 pounds of mixed dried fruits: apples, figs, prunes, raisins, apricots, cherries, peaches1 cup crème
6 miniature pumpkins (6 to 8 inches in diameter) or acorn squashes 2 tablespoons peanut oil 1 cup coarsely chopped pecans 1 ten-ounce package frozen baby peas 4 cups diced smoked turkey 2 cups diced Canadian bacon or lean ham 1/2 large cucumber, peeled and finely chopped (about 2/3 cup)
2 six-ounce cans frozen grape juice concentrate, thawed 4 cups water 1 cup pineapple juice 8 whole cloves 2 cinnamon sticks In large saucepan, combine all ingredients. Simmer 10 to 15 minutes. Remove spices. Serve in cups or mugs, and garnish with cinnamon sticks.From Set to Fete Domain,
Nonstick vegetable pan coating 1/2 cup margarine, softened 1 cup brown sugar 2 eggs 1/4 cup honey 1 tablespoon corn syrup 1 3/4 cups flour 1 teaspoon each baking soda and cinnamon 1/2 teaspoon salt 1 cup quick-cooking oats 1/2 cup butterscotch baking chips 1/3 cup raisins 1 cup sifted
Tomato Sauce2 tablespoons olive oil1 teaspoon minced garlic1/4 cup finely chopped onions2 cups canned tomatoes, chopped (reserve liquid)4 ounces tomato paste1/4 cup chopped fresh parsley1 tablespoon dried oregano1/2 teaspoon dried basil1/2 bay leafSalt and white pepper, to tasteHeat oil in saucepan or sauté pan. Sauté garlic and onions over medium
Makes 4 Cups2 cups Cornnuts 1 cup bagel croutons 3/4 cup dry-roasted peanuts 1/3 cup roasted and salted pumpkin seedsIn large bowl, combine all ingredients. Store in airtight container.From Set to Fete Domain, November/December 1989
Brown Sauce1 each celery stalk and carrot, diced 1/2 small onion, diced 3 tablespoons diced boiled ham 6 tablespoons clarified butter or cooking oil 4 tablespoons all-purpose flour 4 cups canned beef bouillon, boiling 2 tablespoons tomato paste 3 parsley sprigs 1 bay leaf 1/2 teaspoon thymeCombine celery, carrots, onions,
1/2 cup raspberry vinegar 1 eight-ounce package frozen raspberries 1 tablespoon whole black peppercorns 1 cup dry white wine 2 cups salad oil Salt, to taste 4 ounces Stilton cheese 3/4 cup each crispy bacon bits, julienned jicama, sliced mushrooms, and thinly sliced red onions 1 head curly endive, roughly
Make use of leftover bread with this recipe from Jenni Messina, who owned Dallas’s Jennivine’s Restaurant and Culinary Center.
Famous Fun Feuds.
Rod Canion Houston-based Compaq Computer Corporation, which he co-founded, fired him as presidentDallas CBS canceled the series after a thirteen-year run that featured the mythic evil of J. R. Ewing.Gib Lewis The five-term Speaker of the House was indicted on misdemeanor ethics charges.Danny Faulkner The developer in the Interstate 30
Chicken Ranch brother souvenirs, including 1992 calendars with photos of prostitutes in Old West costumes, available for $14.95 from CRI Marketing in Los Angeles.UT Texas Longhorns cologne, based on Texas cedarwood oil, sold for $24 (1.7 ounces) by Texarome of Leakey.Savings and loan scandal trading cards, featuring Neil Bush of
From Good Bull: More Aggie Escapades, by John Hoyle:One of the no-no’s in the Corps is to have a member of the opposite sex in your dorm room at the wrong hours. One night, a group of Fish saw a senior sneaking a young woman into his room. The freshmen,
2 tablespoons olive oil 11/2 cups cooked black beans (add just enough cooking liquid to cover the beans) 1 serrano chile, stemmed and minced (remove seeds for a milder sauce) 1/2 cup dark beer salt to tasteIn a large skillet heat the oil over high heat. Add the beans, serrano
If you thought you liked refried beans and cheddar, wait until you taste these tortillas stuffed with goat cheese and topped with black bean sauce. (Literally, “enfrijolada” means “beaned,” but “prepared with a bean sauce” gets the idea across better.)12 ounces fresh goat cheese, at room temperature 1 tablespoon chopped
This is a sweet-hot variation on the classic pico de gallo of onion, tomato, cilantro, and serranos.1/8 onion, diced 1 small tomato, seeded and diced 1/2 cup diced fresh pineapple 1/4 cup chopped fresh cilantro 1/2 teaspoon minced habanero chile, or 1/2 tablespoon prepared habanero pepper sauce 1 tablespoon
3/4 cup sugarJuice of 1/2 lemon2 pears, peeled, seeded, and quartered2 packages gelatin powder, soaked in 1/2 cup cold water9 ounces white chocolate6 egg yolks3 ounces dark rum1 cup heavy cream4 egg whitesPinch cream of tartarBring sugar, juice, and 1/4 cup water to boil. Add pears; boil until very soft.
Chef Richard Kaplan whips rum and pears into a white-chocolate cloud.
Our second annual peek into household recipe files across the state reveals a cornucopia of ethnic treats, including Creole-style oysters and a cheesy seafood staple from the isles of Greece.
3 pounds fresh Pacific whitefish, snapper, or speckled trout 6 limes 3 to 4 tomatoes, chopped 3 to 5 jalapeños, seeded and chopped 1 larger onion, chopped 1/4 to 1/2 bunch cilantro, chopped 1 garlic clove, chopped 2 tablespoons olive oil Salt and black pepper, to tasteCut fish into 1/2-inch
DoughMakes 4 Twelve-Inch Pizzas1 package rapid-rise yeast 1 cup warm water 1/8 teaspoon salt 3 cups unbleached white flour 8 tablespoons olive oilDissolve yeast in water. Let proof a few minutes; then add salt. On smooth clean surface, make mound of flour with well in center. Pour yeast mixture into
1 quart oysters, drained2 cups Italian bread crumbs (Progresso)1 cup grated Parmesan cheese3 tablespoons chopped parsleyJuice of 2 lemons3/4 cup olive oil1 garlic clove, crushed1/2 to 1 tablespoon crushed red pepperSalt, to tastePut oysters in baking dish. Mix remaining ingredients together. Top oysters with mixture. Bake at 350 degrees until
2 pounds broccoli 2 medium onions 3 tablespoons butter or margarine 1 3/4 teaspoons curry powder 2 cans regular-strength chicken broth (14 ounces each) Sour cream (optional, for chilled soup)Trim tough stem ends from broccoli. Cut off 1 cup tiny florets from broccoli, steam separately until tender, and set aside
Recipe from Rob Mosbacher, Jr.Meatballs3/4 pound ground beef 1/4 pound ground pork 1 cup fine dry Italian bread crumbs 1/2 cup grated Parmesan cheese (optional) 1 sprig parsley 1 garlic clove, minced 1/2 cup milk 2 eggs, beaten Salt and pepper, to taste 3 tablespoons vegetable oilSauce1 onion, chopped 1
Recipe from Gourmet Gals, 9725 Anderson Mill Road, Austin.
From a small catering business in Amarillo to their present incarnation in Austin, where they’ve feted British royalty (Prince Charles) and Texas common folk, Gourmet Gals are all over the map. This simple cobbler has an appealing, almost puddinglike consistency. “With the trends in Southwestern cuisine, we’ve kind of overlooked
Preparation Time: 8 minutes1 pint each of fresh strawberries, raspberries, blackberries, and blueberries 2 to 3 tablespoons sugar 1/4 cup Chambord (black raspberry liqueur) Fresh mint sprigs (for garnish)Sprinkle cleaned berries with sugar and liqueur. Chill.From Quick Cuisine: Shellfish Intentions originally featured in Domain, July/August 1989
Recipe from Quick Cuisine: Shellfish Intentions.
Recipe from Quick Cuisine: Shellfish Intentions.
Preparation Time: 15 minutes Cooking Time: 30 minutes2 tablespoons extra-virgin olive oil 1 large or 2 small red onions, finely chopped 1 clove garlic, mashed 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme 6 ounces Texas goat cheese, crumbled 5 large eggs 1/3 cup part-skim ricotta cheese 1
6 large ripe tomatoes, chopped (peel if skins are tough) 1 cup chopped canned tomatoes, with juice (or increase fresh tomatoes to 8) 4 to 5 fresh serrano chiles, seeded and chopped 1 medium red onion, chopped 2 to 3 fresh jalapeño peppers, seeded and chopped 4 cloves garlic, minced
1/2 pound serrano chiles, stems removed4 cloves garlic, peeled1 1/2 bunches cilantro1 to 2 medium-sized tomatillos, quartered1/2 tablespoon salt1 tablespoon white vinegarPut serrano chiles and garlic in blender or food processor with 1/2 tablespoon of water. Pulse lightly until chopped but not liquefied. Set aside. In food processor, blend cilantro,
12 ripe plum tomatoes 1 small yellow onion, coarsely chopped 6 cloves garlic 5 serrano chiles Small bunch of cilantro 2 to 4 chipotle chiles, canned Salt and pepper, to taste Lime juice, to tastePlace tomatoes in roasting pan like billiard balls in a rack. Add onion, garlic, and serrano
1 ripe pineapple, peeled and diced 1 red bell pepper, roasted, peeled, seeded, and diced 1 tablespoon green peppercorns 2 tablespoons brine from peppercorns 1 tablespoon honey 2 teaspoons ginger juice (scrape fresh ginger-root and squeeze out juice) 1 ounce rice-wine vinegar 1/4 teaspoon turmeric 1 tablespoon nam pla (Thai
1/4 cup lemon juice 1/2 cup (or more) orange juice 1 ounce each of yogurt and tahini paste Dash of harissa sauce 1 clove garlic 1 cup olive oil Salt and pepper, to taste 1 cucumber, peeled, seeded, and diced 1 medium red onion, diced 2 tomatoes, peeled, seeded, and
4 tomatillos, shucked4 fresh jalapeños, stems removed2 ripe avocados4 sprigs cilantro1 small to medium leaf of romaine lettuce1 teaspoon chopped garlic2 teaspoons saltJuice of 1/2 limeIn saucepan, cover tomatillos and jalapeños with water. Bring to boil; reduce heat slightly and cook 4 to 5 minutes (don’t let skins burst). Drain,
Chocolate Génoise4 large eggs, at room temperature1/2 cup each of sugar and flour1 tablespoon cocoa powder2 tablespoons unsalted butter, meltedMix eggs and sugar 1 minute in bowl set in warm water. Whip on high until fluffy. Combine flour and cocoa; fold in. Fold in butter. Pour into 14-inch circle on
Finishing the hat.
